Pages

Easy Cauliflower Masala...

Cauliflower is a rich and crunchy vegetable that belongs to the cruciferous family. Along with enhancing the body's detox system, providing anti-oxidant and anti-inflammatory benefits, it also supports our digestive system due to the high fiber content. Always avoid buying cauliflower with brown spots as it is a sign of aging - it is past its nutritional peak. Also look for cauliflowers with thick green leaves lining the head as that means the inside part is kept more fresh.

I am not a great fan of cauliflower but it is one of the veggies I turn to when I don't have much time to cook. Cauliflowers cook relatively fast especially if cooked in a microwave. Add few spices and tomatoes and you have a side dish for rotis in a jiffy! I got this recipe from my colleague (I keep complaining how I don't feel like cooking after work). It sounded too simple and I was worried that it may be too bland for our taste buds. But it goes pretty well with rotis and now it is a common item on our dinner menu - especially when I am in a hurry :D Adding the tomatoes after the cauliflower gives it a nice tangy taste which is what makes this recipe a hit...So here goes...

Cauliflower Masala: Recipe

Ingredients:

Cauliflower florets - 2 cups

Tomato - 1 large chopped

Ginger paste - 1/2 tsp

Garlic paste - 3/4 tsp

Red chilli powder - 1 tsp or to taste

Turmeric powder - 1/2 tsp

Cumin seeds - a pinch

Asafoetida or Hing - a pinch

Salt - to taste

Oil - 2 - 3 tbsp

Coriander leaves to garnish

Method:

Add some salt and immerse the florets in boiling water for few minutes. Drain and then microwave it for 3 minutes. Set aside.

Heat oil in a skillet. Add the cumin and once it starts to sizzle add the hing, ginger paste, garlic paste and saute for few seconds.

Then add turmeric and the half cooked cauliflower florets. Saute well for few minutes.

Add the red chilli powder and cook further.

To this add the chopped tomato and salt. Saute till the tomatoes are nicely fried to form a good gravy and the oil starts to separate (keep stirring so that it doesn't stick to the bottom of the pan). Garnish with coriander leaves. Serve hot with rotis and cucumber / boondi raita.